Pages

Friday, June 26, 2009

Raspberry Ripple for Foodie Friday and Pink Saturday

From the kitchen of One Perfect Bite...This is a lovely summer dessert that's assembled rather than made. It's perfect for a backyard wedding or a graduation party. I've used raspberries in this version but strawberries would be lovely as well. To make the ripple you'll need six cups of vanilla ice cream, a pint of heavy cream, two cups of raspberries and some patience. It is really simple to do. You'll need to begin this the day before it is to be served. I molded my version in a loaf pan and slice it for serving. If you prefer, an easier option is to scoop the ice cream into cups or cones for serving. Once the berries have been pureed, taste them for sweetness and adjust to taste with sugar. If you have framboise in the house a tablespoon or two would certainly do no harm. I like this dessert for its simple goodness. Your guests will think you've fussed for them and they'll love the way it tastes.

Directions:1) Line a 9 x 5-inch bread pan with foil.2) Puree raspberries in a blender. Pour into a medium bowl and set aside. Add sugar to taste. Add framboise if using. Move ice cream from freezer to refrigerator and allow to soften (not run). Beat heavy cream until soft peaks form. Fold cream into the raspberry puree. Pour mixture into a metal pan; place in freezer and chill until mixture thickens and begins to freeze. Do not allow to freeze through. When half frozen remove from freezer and beat well.3) Spoon mounds of softened ice cream into prepared pan. Spoon raspberry mixture between mounds of vanilla ice cream. Use a sharp knife to swirl layers.4) Transfer pan to freezer. Freeze for about 2 hours. When half frozen smooth edges of ice cream, then freeze overnight. When ready to serve cut into slices. Garnish with whole raspberries if desired. Yield: 8 to 10 servings.

I'm sending this recipe to Michael atDesigns By Gollum for Foodie Friday, the event she sponsors.

94 comments
:

Thank you for another great ice-cream-maker-free cold dessert recipe! Can't wait to try it. I made the sherbet this week but used a mix of blueberries, raspberries, and strawberries - for my taste, the sugar could have been much less, but the berries were probably very sweet. I mixed in some lemon and lime juices when the sherbet was starting to solidify, and it was delicious! We're still enjoying it.

On my gosh is this beautiful! I am another who appreciates the no-ice-cream-maker recipes. I can absolutely see me me making and eating this. My Ole Sweetie-Pi is an ice cream lover (eats it almost every day!) so this will be the perfect bite for him!

Mary, have I told you how much easier you've made my life? I can always count on you to provide recipes that tantalize my taste buds.

I'm having company this weekend and for Saturday night's dinner I'll be serving the Tuscan Pork from yesterday, along with Parmesan potatoes, roasted garlic asparagus, and now you've provided a dessert that will top off the meal perfectly!

OMGoodness...what a wonderful summertime dessert and it is so pretty, too. Thanks so much for this recipe..my little grands are gonna just love it...especially scooped into big, waffle cones..ummmm...xo bj

Oh my! This looks so good that I will definitely be giving it a try. It's so hot around here that I'm in no mood to cook so anything to beat the heat is certainly welcome. Thanks for sharing. I just love your blog.

Mary-Fantastic idea, love it...I picked with my daughter 13 quarts of strawberries today and I think I will try this using stawberries, because I have just a few to do something with.:) Your photo is very nice touch with the pink rose. Happy PS.

Oh, your photo is so perfect - it even makes the rose look delicious. It's a gorgeous combination.This past year I've been eating more icecream than ever before. My son loves icecream and together we've gone through quite a few tubs. Your recipe sounds & look so yummy.

Mary:Pink, Pretty and Delish! I am going to try this for the 4th of July. I was thinking maybe using (Strawberries) and then topping it off with blueberries?It would give it the red,white and blue look. The kids would love it I know. Thanks for stopping by Country Wings in Phoenix. I have added my name to your Followers, and I hope you will stop by again and do the same. Happy Pink Saturday. "Country Hugs", Sherry

What a glorious recipe! Even I might be able to make this one. And no wonder you liked those old recipes on my blog, they're perfect for you, lol. Love your blog header to - what an absolutely perfect picture. Suits you to a T.

I could not have added your blog to my favorites list fast enough. The Raspberry Ripple looks so refreshing, what a treat both for the eyes and the tummy. I can't wait to get lost in all the yummy goodness of your posts.

Hi....and a H.P.S.!...to you too...Love the rapsberry desert...I looove raspberries, and I think the flavour is much nicer than strawberries, I dont know why strawberries seem to get used more..it's prob because they are cheaper.xx

Your Raspberry Ripple looks and sounds delious:) Answer to your question about the fries from Trader Joe's.....yes they do crisp up. They are great. I bet your homemade ones are the best. Have a great week.....see you next Friday:)

Site Meter

Privacy Policy

This blog does not share personal information with third-parties nor does it store information about your visit for use other than to analyze content performance through the use of cookies, which you can turn off at anytime by modifying your Internet browser's settings. Third party vendors, including Google, use cookies to serve ads based on a a users prior visits to this website. Google's use of the DoubleClick cookie enables it and its partners to serve ads. This blog is not responsible for the republishing of the content found here on other Web sites or media without the owners permission. This privacy policy is subject to change without notice